-By January 2011 Member Spotlight Krista Nakamura


  • 4 Veal scaloppini, about 2 oz. each, pounded
  • 1 Tbsp butter
  • ½ c. All purpose flour
  • 1 Clove garlic, chopped
  • 5 Cremini mushrooms, sliced
  • 1 Tbsp. Chopped onion
  • 1 c. Fresh baby spinach
  • ½ c. Marsala
  • 1/4-cup Heavy cream
  • TT Salt
  • TT Fresh ground pepper


  1. Add butter in a large heavy hot skillet until melted
  2. Dredge the veal scaloppini with flour (Be sure that the veal is
    patted dry before dredging) and sauté the scaloppini in the butter for 1
    minute on each side.
  3. Remove from skillet and keep them aside in a plate.
  4. Add the garlic, cremini mushrooms and onion to hot skillet and sauté for 2 minutes
  5. Add the spinach and sauté for 1 minute.
  6. Deglaze with Marsala and add the cream.
  7. Bring to a boil and return the veal scaloppini to the skillet with the sauce.
  8. Reduce the sauce slightly and season to taste with salt and freshly ground black pepper.
  9. Serve the veal scaloppini with the mushroom and spinach sauce on top.